Cauliflower Colcannon Recipe

Atkins Cauliflower Colcannon
Net Carbs
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 8 cup Cauliflower, florets, raw
  • 5 tbsp Butter, unsalted
  • 1 cup Leeks, fresh chopped
  • 4 cup Savoy Cabbage, raw, shredded
  • 1 1/2 tsp Salt
  • 2 Tbsp Sour Cream
  • 2 Tbsp Cream, heavy, liquid


Ingredient notes: one large head cauliflower will equate to 8 cups cauliflower florets. You do not need to cut the cauliflower into florets before starting this recipe.
  1. Using an Instant Pot, fill with 2 cups water and place whole cauliflower head (with stem and leaves) on a trivet or steamer basket. Set Instant Pot to steam on high pressure for 2 minutes.
  2. While the cauliflower is steaming, thinly slice the leek and cabbage. In a 10-inch skillet over medium heat, melt 3 tablespoons of butter. Add the leek, sprinkle with ½ teaspoon salt, and sauté for 2 minutes until nicely fragrant and starting to become translucent. Add in cabbage and sauté stirring occasionally, until cabbage is wilted and tender, about 8 more minutes.
  3. When the Instant Pot cooking time is complete, quick release the steam and remove the cauliflower to a cutting board. Remove the cauliflower florets from the stem, and dispose of stem and leaves. Place about half the cauliflower florets in a food processor and puree, scraping down sides as needed. Add remaining cauliflower and process until no large pieces of cauliflower remain. Add sour cream, heavy cream, 1 ½ tablespoons butter, and 1 teaspoon salt and process until fully combined and light and fluffy.
  4. In a large serving bowl, fold together the cauliflower and cabbage until evenly distributed. Drop ½ tablespoon of butter in pats on top to melt and serve. This is best enjoyed while hot. One serving is a heaping ¾ cup.

Cooking Tip